Recipe: Light Feta Tacos

LIGHT FETA TACOS

8 oz mushrooms (portobello, shiitake, oyster or a mixture), trimmed
2 tablespoons chile-flavored oil or olive oil
2 Poblano chiles
1/2 medium white onion
8 lettuce leaves, washed and dried
2 ripe tomatoes, cut into 16 thin slices
1 avocado, peeled, pitted and cut into 16 thin slices
8 oz feta cheese, cut into 8 slices
8 (6-inch) corn tortillas
2 chipotle chiles, in adobo, cut into thin strips, for garnish (optional)
4 sprigs fresh cilantro, for garnish

Heat a gas or charcoal grill or broiler.

Brush the mushroom with the oil and grill or broil, turning once, until browned on both sides. Remove, cut into thin slices, and set aside on a plate.

Place the Poblano chiles on the grill or under the broiler and roast, turning, until the skins blacken on all sides. Place in a bowl, cover with plastic wrap, and allow to steam until cool. Remove the skins, stems, and seeds and discard. Cut into thin strips and set aside on the plate with the mushrooms.

Place the sliced onion in a colander, rinse under cold water, and shake well to drain. Place on paper towels and pat dry, then place on the plate with the mushrooms. Place the lettuce leaves, tomatoes, avocado and feta in piles on another plate close by.

Heat a medium skill or griddle over medium heat. One at a time, place the tortillas in the dry skillet and warm on each side until they become pliable. Transfer to a work surface.

To assemble, place a lettuce leaf on each tortilla and top it with two tomato slices, a few strips of mushrooms and poblano, a few onion slices, 2 avocado slices and a slice of cheese. Sprinkle with salt and roll up into a tube. Secufe with a toothpick if necessary.

To serve, place two tacos on each serving plate. Garnish with the chipotle chiles and sprigs of cilantro. Serve immediately.

Servings: 4
Source: The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses by Paula Lambert